• 1 tbsp olive oil
  • ½ red bell pepper diced
  • 1 medium carrot diced
  • ½ zucchini diced
  • ½ rib of celery diced
  • ½ small onion diced
  • 1 clove garlic minced
  • ½ tablespoon tomato paste
  • 42 ounces tomato puree
  • 1 cup vegetable stock
  • Salt and Pepper to taste

  1. Select Saute setting. Wait for pot to get hot, then add oil.
  2. Add red bell pepper, carrot, zucchini, celery, onion, and garlic, stirring until tender.
  3. Hit cancel and add tomato paste, tomato puree, vegetable stock, and salt and pepper.
  4. Place on Instant Pot lid and lock it closed. Set vent to sealing.
  5. Press Soup button and make sure it is set to high pressure for 8 minutes.
  6. After the Instant Pot beeps, let it naturally release for 5 mins and then quick release the remaining pressure.
  7. Remove lid and use an immersion blender to puree vegetables.
  8. Serve immediately or freeze for later use.
INSTANT POT VEGETABLE SOUP INSTANT POT VEGETABLE SOUP Reviewed by Unknown on April 15, 2018 Rating: 5

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